Luxist

For the La Chasse menu, it begins with foie gras, wild squab, pheasant, Mallard duck and cabbage ?en Marmite? and light game jus. All ingredients including Scottish game birds are cooked together with braised cabbage in a sealed Marmite. It is opened tableside in front of the guests and then brought back into the kitchen to be broken down. They are thinly sliced, served with seared foie gras from Hudson Valley and accompanied by sautéed wild mushrooms (chanterelle and mousseron) and a light jus made from the roasted bones of the game birds. Restaurant Guy Savoy 09/11/10